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Beet And Potato Skordalia

The bet and potato skordalia can be used as a puree, spread or a sauce as and when desired. Prepared with beets and potatoes and flavored with garlic and hot pepper sauce, the skordalia is simply seasoned and a delicious and nutritious dish.

Ingredients

Beets

1 Pound (2 Large, About 500 Grams)

Baking potatoes

1 Pound (2 Pieces, 500 Grams)

Garlic head

1 Clove (5 gm)

Hot pepper sauce

1⁄4 Teaspoon (1 Milliliter)

Red wine vinegar

15 Milliliter (1 Tablespoon)

Salt

To Taste

Pepper

To Taste

Directions

Trim beets but do not peel.
Wrap in foil.
Wrap potatoes in foil.
Trim about 1/2 inch/1 cm off top of garlic and wrap garlic head in foil.
Arrange foil packages on baking sheet and bake in preheated 400Â°F/200Â°C oven.
Bake garlic for 45 minutes, potatoes for 1 hour and beets for 1 1/2 hours.
Check to see if vegetables are cooked by squeezing garlic and by piercing potatoes and beets.
Cool beets until you can handle them.
Peel while they are still warm the skins should just slip off.
Scoop potatoes out of skins.
In bowl, mash beets with potatoes.
Squeeze garlic out of skins and mash with potatoes and beets (mixture could also be pureed).
Stir in hot pepper sauce, vinegar, salt and pepper.